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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Huevos Rancheros Recipe

Huevos Rancheros Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Huevos Rancheros Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 tbs olive oil; 0.5 cups yellow onion, finely chopped; 2 tsp garlic cloves, minced; 0.5 tbs jalapeño, seeded and minced (optional for heat); 14 oz canned fire-roasted diced tomatoes with juices; 1 tbs tomato paste; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp chili powder; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 2 each corn tortillas (6-inch); 2 tbs vegetable oil or corn oil (for frying tortillas); 2 each large eggs; 1 tsp butter (optional, for frying eggs); 0.25 tsp salt (for eggs); 0.125 tsp black pepper (for eggs); 0.5 cups Monterey Jack cheese, shredded; 2 tbs crumbled queso fresco or cotija (optional); 1 tbs fresh cilantro leaves; 0.5 each sliced avocado (optional); 1 each lime wedges (for serving)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time35m

Serves2

Two Eggs Cooked Any Style Laid Over A Corn Tortilla, Covered With Ranchero Sauce & Melted Monterrey Jack Cheese.

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Ingredients

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Ranchero Sauce

1 tbs olive oil

1/2 cups yellow onion, finely chopped

2 tsp Garlic cloves, minced

1/2 tbs jalapeño, seeded and minced (optional for heat)

14 oz canned fire-roasted diced tomatoes with juices

1 tbs tomato paste

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/2 tsp Chili powder

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

Tortillas & Eggs

2 each corn tortillas (6-inch)

2 tbs vegetable oil or corn oil (for frying tortillas)

2 each Large eggs

1 tsp butter (optional, for frying eggs)

1/4 tsp salt (for eggs)

1/8 tsp black pepper (for eggs)

Toppings & Garnish

1/2 cups Monterey Jack cheese, shredded

2 tbs crumbled queso fresco or cotija (optional)

1 tbs Fresh cilantro leaves

1/2 each sliced avocado (optional)

1 each Lime wedges (for serving)

Method

Ranchero Sauce

Heat a medium skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the chopped onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and minced jalapeño (if using) and cook for 30–45 seconds until fragrant, careful not to brown the garlic.

Stir in the fire-roasted diced tomatoes and their juices and 1 tablespoon tomato paste. Bring to a gentle simmer.

Add ground cumin, dried oregano, chili powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Remove from heat and stir in chopped cilantro and 1 tablespoon fresh lime juice. Taste and adjust salt, pepper, or lime as desired. Keep warm while you prepare tortillas and eggs.

Tortillas & Eggs

Heat a separate large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable or corn oil and swirl to coat. When hot (oil shimmering), fry each corn tortilla for 20–30 seconds per side until edges are crisp and lightly blistered. Transfer to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) or cover with foil.

Wipe out most of the frying oil from the skillet, leaving a thin film, or heat a clean nonstick skillet over medium-low and add 1 teaspoon butter if desired.

Crack eggs into a small bowl one at a time (optional) and gently slide into the skillet. Season each egg with a pinch of salt and pepper. Cook eggs to your preference: for sunny-side up, cook over medium-low without flipping for about 3–4 minutes until whites are set but yolks soft; for over-easy, cook 2–3 minutes then flip and cook 15–30 seconds; for over-medium, flip and cook 45–60 seconds; for scrambled, whisk eggs with salt and pepper and cook, stirring, until softly set.

If you prefer eggs poached, bring a shallow pan of water with 1 tablespoon vinegar to a simmer and cook each egg 3–4 minutes for runny yolks; remove with a slotted spoon and drain on paper towel.

Assembly & Toppings

Preheat broiler to high (or set oven to 425°F / 220°C if no broiler). Place the fried, warmed tortillas on a baking sheet or oven-safe plates.

Spoon about 1/3 to 1/2 cup of warm ranchero sauce evenly over each tortilla, covering most of the surface but leaving a small edge.

Place one cooked egg on top of each sauced tortilla.

Sprinkle 1/4 cup (total) shredded Monterey Jack cheese evenly over the eggs and sauce on the baking sheet.

Broil on the top rack for 1–2 minutes, watching closely, until the cheese is melted and just beginning to brown. If using an oven at 425°F, bake 3–4 minutes until cheese melts.

Remove from the oven. Garnish each plate with 1 tablespoon crumbled queso fresco (if using), fresh cilantro leaves, and sliced avocado half. Serve with lime wedges on the side.

Optional: Serve additional ranchero sauce on the side or spoon extra over the eggs if desired.